I was going to get all fancy with the lamb shoulder and then I heard someone down the hall firmly suggest I just get it in the oven already. I took a knife and made sure the roast was really dead, filled the fresh incisions with garlic and rosemary. I put it in a roasting pan with some vegetables, vegetable stock, and red wine. Seasoned to taste. Came out pretty good, cooked it medium so all the guests could enjoy it. I used a rue to throw together a gravy from the pan for the roasted potatoes I had sitting in the oven the whole time. Photo courtesy of my son, thanks Chayce.